Thank you to Foster Farms for sponsoring this post and creating a great new line of responsibly grown and processed chicken. As always, all opinions are my own.
Remember when you used to go to the grocery store and just buy whatever looked good on the shelf? Yeah, me either. Now, going to the grocery store is like going to a bookstore for me. There’s lots of browsing, reading, shaking of the head, putting things down and picking things up until it reads right. That’s one of the reasons I now focus on clean eating as much as I can. There’s always lots of fresh fruits and vegetables on my plate, and the meat I buy gets a big background check before purchasing to ensure I’m not eating any “extras” that I don’t want in my body.
So when I heard about Foster Farms new Simply Raised chicken, I went to the store for a full once over. I scrolled down my checklist of must have’s, and of course must not have’s in my poultry: no antibiotics ever, 100% vegetarian fed, American Humane Certified, no added sodium and no growth hormones or steroids. Check, check and check all the way down the list. An even bigger bonus is that the chicken is raised locally on the West Coast. I always knew Foster Farms was a local West Coast, family-owned operation, but I didn’t know the extent to which they were now going to make sure we eat the most naturally raised and processed chicken.
With my new grocery store find in hand, I went home to create a healthy chicken recipe. In keeping with my eat locally and naturally mantra, I knew the chicken needed lots of farm fresh vegetables by its side. And I’m a native Angeleno so I went with a Mexican burrito theme, but kept it healthy and gluten free by using collard greens in place of the tortilla.
A quick blanch to the collard greens makes them more pliable and even tastier for the other ingredients to shine. I included black olives and some cucumbers for added crunch, and you could even throw in quinoa or black beans if you’d like an even bigger roll up. And of course all of this needs to be topped with some California avocados mashed into a zesty guacamole. I’m so happy to have so much local, west coast goodness in one place and in one meal.
Collard Green Chicken Roll Ups
Makes 4 wraps
- 4 large collard greens
- 1 pound of Foster Farms Simply Raised chicken
- ½ cup black olives, diced
- 1 small seedless cucumber cut into long match sticks
- 1 large avocado
- 1 tablespoon fresh cilantro, de-stemmed and chopped
- ½ teaspoon hot sauce
- Juice of ½ lime
- Salt and pepper to taste
- Place a large grill pan over medium heat. Season the chicken with salt and pepper on both sides, and add to warm pan. Cook the chicken until opaque all the way through, with no pink remaining. Remove from heat.
- Meanwhile, place a large skillet with a few inches of water over high heat and bring to a boil. Have a large bowl filled with ice cubes and cold water standing by. Remove the stem and tough backbone from the collard green by slicing it off with a paring knife. Once the stem is removed, add one leaf at a time to boiling water and cook for 30-45 seconds so pliable, but not too soft or it will fall apart when rolling. Remove from boiling water and add to ice water until cool. Once cool, place on a paper towel or dishtowel and dry well. Repeat with all leaves.
- Mash the avocado with the cilantro, lime and hot sauce, seasoning with salt and pepper.
- Put a leaf on a flat surface and spread a dollop of the avocado mixture at the larger end of the collard greens. Place the cucumber, olives and chicken on top. Fold the top end of the collard over the mix, and tuck in the sides as you roll to the bottom. Cut in half and enjoy!
Looking for more Mexican flavored recipes?
This is a sponsored post written by me on behalf of Foster Farms. You can find Foster Farms in stores throughout CA, OR, WA with Organic being in local Costco’s and coming to grocery stores this fall!